Super Savoury Scones | MiNDFOOD Recipes & Tips
A good scone should always be crisp and crunchy on the outside and soft and spongy on the inside. They are best served warm, straight out of the oven.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.mindfood.com.
Ingredients
- 1 medium (350g) leek, finely chopped
- 1 bag (150g) baby spinach leaves
- 2 teaspoons chopped fresh thyme
- ½ cup fresh parsley, fine chopped
- ¼ cup chopped fresh basil leaves
- 2 tablespoons fresh thyme leaves
- 1 tablespoon butter
- 1 cup fresh tomato, diced
- 6 cups plain flour
- 6 teaspoons baking powder
- 1 tsp each salt and ground black pepper
- 100g butter, cold
- 200g Feta cheese, crumbled
- 1 cup buttermilk, approx
- 1 x 150g brie round, cut into thin strips
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